Pulled Pork Chili with Cheddar Green Onion Cornbread

Pulled Pork Chili with Cheddar Green Onion Cornbread

Here's a terrific way to stretch a big batch of pulled pork into another delicious meal, simply by adding it to a simple chili recipe. We shared this dish with a few friends who loved it and have already made it for themselves since.

Serves 10-12

In a large pot saute together for a few minutes:

4 cloves minced garlic
1 large red onion diced

3 tbsp olive oil

When onions are softened add:

6 oz beer
28 oz can crushed tomatoes
14 oz can tomato sauce
2 large tomatoes diced
1 large roasted red pepper, peeled and diced small
½ to 1 whole jalapeño pepper finely minced (optional)
1 tsp kosher salt
1 teaspoon coarse ground black pepper
5 tbsp chilli powder (more or less to taste)
3 tbsp smoked paprika
3 tbsp ground cumin
6 tbsp molasses
1 can kidney beans (or 1 1/2 cups of your favorite cooked beans)

Simmer together slowly for bout a half hour then add:

6 cups Chili Pulled Pork - find that recipe HERE

Simmer slowly for an additional 10 minutes and serve.

Cheddar and Onion Cornbread

Preheat the oven to 350 degrees F. Grease an flour a standard size loaf pan.

Sift together:

1 cup flour
3 tsp baking powder
1 1/2 cups cornmeal
2 rounded tbsp sugar
1/2 tsp salt

Whisk together
2 eggs
3/4 cup melted butter
1 1/2 cups milk

Fold in the dry ingredients, then fold in:

1/2 cup cheddar cheese, diced 1/4 inch

1 green onion, chopped ( chopped Jalopeno is good too!)

Pour batter into prepared loaf pan and bake for about 35-45 minutes or until a toothpick inserted in the center comes out clean. If baking in greased muffin tins bake for only about 13-15 minutes. I like silicone baking cups for cornbread too; they bake well without drying out and are so easy to remove from the pans.